Log In or Sign Up
To See Percentages

Servings: 6
Prep Time: n/a
Cook Time: n/a

Cut into pieces and put about 1 inch water in the bottom of the baking pan. Bake squash at about 400 degrees F for about 45 minutes, or until it is tender when pierced with a fork. After it is baked, cool the squash for 5 minutes and then scoop out of the shell and mash thoroughly with other filling ingredients and fill up and assemble your ravioli.

Bring an enormous pot of (salted) water to boil. When at a full rolling boil, use a spatula to drop no more than 10 ravioli at a time into the water. They should rise immediately to the surface. Give them enough room so that they don't stick to each other or accidentally get punctured and leak the filling. Cook in batches for 3 minutes only and remove to a warm plate.

Meanwhile, melt the butter over very low heat until just bubbling, but do not let it brown at all. Mince up fresh sage and add with some salt. Pour the butter sauce over the ravioli when you serve.